These paleo and gluten free cinnamon roll cookies are soft and chewy, drizzled with coconut butter icing. These are perfect any time of the year, but especially during the holidays!
I still remember eating my first cinnamon roll at the local mall when I was in elementary school. It smelled so amazing walking by the shop, that my family and I had to stop to share one. It was gooey, cinnamon-y, and sickeningly sweet, and I enjoyed the heck out of it.
Cinnamon Roll Cookie Recipe
If you also love cinnamon rolls but don’t want a whole one to yourself, these delicious and soft cinnamon roll cookies are the perfect treat. They are easy and fun to make, pretty forgiving if you don’t roll them evenly, and so tasty! I almost called them cinnamon roll Christmas cookies because I always crave them over the holiday season.
How to Make Homemade Cinnamon Roll Cookies
These paleo and gluten free cinnamon roll cookies may look difficult to make, but they are actually easy and fun! The part you want to take some care in doing is the rolling and the cutting. However, if you follow the instructions, it’s actually quite simple. Here’s how make these soft cinnamon roll cookies from scratch:
- Combine all ingredients for the dough and mix together. The dough may seem a bit wet. Wrap in a plastic wrap, and chill for 10 minutes for it to set.
- Remove the dough from the plastic wrap and roll between 2 parchment paper into about 9×12 inch rectangle that’s 1/4 inch thick. Remove the top parchment paper.
- Brush the top all over with melted coconut oil, then sprinkle with coconut sugar and cinnamon.
- Using the bottom parchment paper to lift one edge of the dough, start rolling from one short end to the other as tightly as possible. It doesn’t need to be perfect.
- Once the dough is rolled into a log, chill for 15 minutes.
- Preheat the oven to 350 degrees F.
- Carefully slice the dough into 1/2 inch thick cookies. It’s best to wipe the knife between each slice.
- Lay the cookies on a parchment paper, 1 inch apart. You can use your hands to gently fix any cracks.
- Bake for 9-10 minutes until the edges are golden.
- Cool completely, then making the icing by melting the ingredients together.
- Drizzle the icing over the cookies before serving these cinnamon roll Christmas cookies.
Notes and Tips
- It’s normal for the dough to seem a bit wet. This is why the chilling step is important. Do not skip on chilling the dough before and after rolling.
- Wipe the knife clean between each slices for a clean cut, with the spirals clear and visible.
- I recommend using high quality coconut butter to make the icing. Cheaper brands won’t melt properly when heated and may get lumpy. This is my favorite brand.
- Cool completely before icing these homemade cinnamon roll cookies so the icing doesn’t melt. You want the white lines of drizzle on the cookies for a beautiful look and presentation!
- You can store these gluten free cinnamon roll cookies for up to 4-5 days at room temperature in an airtight container, or up to 8-10 days in the refrigerator!
If you enjoyed this cinnamon roll cookie recipe, you might also like…
- 4-Ingredient Keto & Paleo Flourless Cookies (Soft & Chewy)
- Paleo Nut Free Gingerbread Cookies (AIP-Friendly, Vegan-Option)
- Paleo & Vegan Salted Caramel Thumbprint Cookies
- Nut-Free Cassava Flour Chocolate Chip Cookies (Paleo, Vegan, Gluten Free)
- Paleo Gingerbread Pancakes
Gluten Free Cinnamon Roll Cookies (Paleo, Grain Free)
- In a large mixing bowl, combine tapioca starch, coconut flour, cinnamon, sea salt, and baking soda, and mix together.
- Add coconut oil, maple syrup, egg, and vanilla extract. Stir together until a wet dough forms.
- Scrape out the dough into a plastic wrap, form into a ball, and wrap. Chill for 10 minutes to firm up.
- Remove the dough from the fridge and use a rolling pin to roll between 2 parchment paper into a rectangle about 9"x12" in size. The dough should be about 1/4 inch thick.
- Remove the top parchment paper, and brush with 1 tbsp of coconut oil. Combine coconut sugar and cinnamon for the cinnamon filling in a small bowl and sprinkle evenly over the dough.
- Use the bottom parchment paper, to lift up a shorter edge of the dough and start rolling as tightly as possible. Keep using the parchment paper to help with the rolling. It's okay to have cracks, just use your finger to smooth it out.
- Transfer the rolled log onto cutting board, and loosely wrap with a plastic wrap. Chill for 15 minutes.
- Preheat the oven to 350 degrees F, and line a baking sheet with parchment paper.
- Remove the log from the fridge, and use a sharp knife to cut it into 1/2 inch slices. Wipe the knife between each slice.
- Place the cookie slices on the lined baking sheet 1 inch apart. Bake for 9-11 minutes, until lightly browned at the edges. Cool completely before icing.
- Make the icing by combining the ingredients in a bowl and microwaving for 10 seconds until thick and creamy like maple syrup, or use a double boiler to melt together.
- Drizzle icing over the cookies.
- You can serve right away, or allow the icing to cool and harden completely before storing in an airtight container for 4-5 days at room temperature, or up to 8-10 days in the fridge.
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.